Wednesday, October 5, 2011

Amish Apple Dumplings



    3  cups  all-purpose flour
    1  teaspoon  salt
    1-1/4  cups  shortening
    1    egg, lightly beaten
    1/4  cup  cold water
    1  tablespoon  vinegar
    8  small  cooking apples (about 2 pounds)
    3/4  cup  packed brown sugar
    2/3  cup  whipping cream
    1/2  cup  butter, cut up
    2  tablespoons  light-colored corn syrup
    1  teaspoon  vanilla
    1/3  cup  whipping cream


1. For pastry: In a large bowl, combine the flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. In a small bowl, combine egg, the 1/4 cup cold water and vinegar. Stir egg mixture into flour mixture until all of the dough is moistened. Form dough into a ball. Cover and let rest for 10 minutes. (Dough will be slightly sticky.)

2. Divide dough in half. Turn one portion dough out onto a well-floured surface. Roll to form a 12x12-inch square. Using pastry wheel or sharp knife, cut into four 6-inch squares.

3. Peel and core 4 apples. Place an apple on each pastry square. Fold corners to center over apple. Pinch edges to seal. Place dumplings in a greased 15x10x1-inch baking pan. Repeat with remaining pastry and apples.

4. Bake in a 350 degree F oven for 45 to 50 minutes or until apples are tender and pastry is golden brown. Cool at least 10 minutes.

5. Meanwhile, for caramel sauce: In a medium saucepan, combine brown sugar, butter, 2/3 cup whipping cream, and corn syrup. Bring to boiling, stirring occasionally; reduce heat to medium. Boil gently, uncovered, for 5 minutes. Remove from heat; stir in vanilla. Transfer to a bowl; cover and set aside to cool slightly. Makes 8 servings.

6. To serve, in a chilled small bowl, whip 1/3 cup cream to soft peaks. Serve warm dumplings with caramel sauce and whipped cream.
Amish Apple Dumplings

Source:  Midwest Living

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